RECIPE BY:

Sashi Cheliah

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 20 cauliflower florets
• 3/4 cup plain flour
• 1/4 cup corn flour
• 1tsp chilli powder
• 1tsp ginger garlic paste
• 1/4tsp salt
• 1/2 cup water
• 2tbsp vegetable oil
• 2 garlic finely chopped
• 1inch ginger finely chopped
• 1 green chilli finely chopped
• 1/2 onion finely chopped
• 1/2 green capsicum diced
• 2 tbsp tomato ketchup
• 2tbsp chilli sauce
• 2tbsp white vinegar
• 2 tbsp soy sauce
• 1/4tsp ground black pepper
• 1/4tsp salt
• 1/4 tsp corn flour
• 1/4 cup water
• Spring onions for garnish

METHOD:

• Cook the cauliflower florets for 2mins in boiling water and transfer into cold water to stop the cooking.
• Mix the plain flour, corn flour, chilli powder, ginger garlic paste and salt with water to make a smooth batter.
• Coat the cauliflower florets in the batter and beep fry until golden brown.
• On a separate pan heat the oil and sauté the garlic, ginger, green chilli and red onion until fragrant.
• Add capsicum, tomato ketchup, chilli sauce, vinegar, soy sauce, pepper and salt and cook for 2mins.
• On a separate bowl mix corn flour and water until no lumps.
• Add the corn flour mixture to the pan and mix well.
• Add fried cauliflower florets to pan and mix well until all the cauliflower are coated with the spice sauce.
• Garnish with some spring onions.

Our friends at Wine Selectors recommend pairing this dish with a Verdelho or Rose.